Braised beef cheeks are a typical winter dish to enjoy on cold days with a good plate of polenta or accompanied by mashed potatoes. Braised beef cheeks require long cooking times because it is a very tough but flavorful and tasty part. The marination helps both to make the meat less tough and to give it a more intense aroma. Braised beef cheeks are naturally gluten-free and lactose-free, suitable for the whole family!!!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2 beef (cheeks)
- 1 carrot
- 1 stick celery
- 1 onion
- 1 l red wine
- 1 tsp whole peppercorns
- 1 cinnamon stick
- 1 clove
- 1 leaf bay leaf
- 2 tbsp extra virgin olive oil
- 2 cups vegetable broth
- 1 onion
- 1 carrot
- 1 stick celery
- salt
- 1 sprig rosemary
- 2 sprigs thyme
- 1 leaf bay leaf
Tools
- 1 Bowl
- 1 Pan
- 1 Knife
Steps
Peel the carrot, celery, and onion. Chop the vegetables into coarse pieces and place them in a bowl with the beef cheeks. Add the spices and cover with the wine.
Close with a lid and refrigerate for 8-10 hours.
Remove the meat from the marinade and pat it dry with paper towels. Strain the wine and set aside.
Coarsely chop the onion and carrot after peeling them. Cut the celery too and set aside. Put the oil in the pan and heat over low flame.
After 2 minutes, add the meat and sear over medium heat to lock in the juices. Once the meat is seared, lower the flame and add the sautéed vegetables.
Sear for a couple of minutes and add the wine. Increase the heat to evaporate the alcohol. Add the aromatic bouquet. Once the alcohol has evaporated, cover with a lid and cook for 1 hour.
After this time, gradually add the vegetable broth, a little at a time. Cook for another hour, being careful not to let it dry out too much.
Adjust the salt 30 minutes before the end of cooking.
When the beef cheeks are cooked, they should be tender and the meat should flake, remove the cheeks and blend the cooking juices with an immersion blender.
Serve the cheeks with the hot cooking juices, accompanied by mashed potatoes or polenta.
WARNING: consult the Italian Celiac Association guide and carefully read the ingredients to ensure they are not contaminated with gluten.
Tips
Store in the fridge in a closed container for 2-3 days.
Store in the fridge in a closed container for 2-3 days.
Store in the fridge in a closed container for 2-3 days.
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